Work

Flavor-Active Compounds Potentially Implicated in Cooked Cauliflower Acceptance

Year: 2002

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf025579u

Authors: Erwan Engel, Céline Baty, Daniel le Corre, Isabelle Souchon, Nathalie Martin

Institutions: Food Process Engineering and Microbiology, Institut National de la Recherche Agronomique

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2043969731

FWCI: 4.196

Cites: 20

Cited by: 201

Related to: 10